Eat less red meat to prevent coronary heart disease

Eat less red meat to prevent coronary heart disease! 30 years of tracking over 40,000 Americans. There has been a large amount of research evidence that excessive consumption of red meat, especially processed red meat (sausage, bacon, bacon, hot dogs, etc.), can lead to many chronic diseases such as coronary heart disease and increase the risk of death.

On December 2nd, the British Medical Journal published an online analysis of the follow-up data of more than 40,000 men in a follow-up study of medical professionals in the United States for at least 30 years. Can reduce the risk of coronary heart disease. Replacing red meat with whole grains and dairy products, and replacing processed red meat with eggs may have similar benefits.

After adjusting for other cardiovascular disease risk factors, multivariate analysis showed that for every serving of red meat, unprocessed red meat, and processed red meat that adults eat a day, the risk of coronary heart disease increases by 12%, 11%, and 15%, respectively. The risk of heart disease increased by 38%, 29%, and 21%, respectively.

Compared with eating a daily serving of red meat, unprocessed red meat, and processed red meat, eating a daily serving of plant protein food containing nuts, beans, and soybeans reduces the risk of coronary heart disease by 14%, 13%, and 17%, respectively. .

If red meat is replaced with high-fat or low-fat dairy products and whole grains, the risk of coronary heart disease is also reduced.

Compared with red meat, milk, yogurt, and cheese can reduce the risk of coronary heart disease by 10% to 22%. If these dairy products are used to replace processed red meat, the risk of coronary heart disease will be reduced more significantly.

In addition, if eggs are used to replace a portion of processed red meat, the risk of coronary heart disease is reduced by 13%.

However, when fish was used to replace red meat, the risk of coronary heart disease was not significantly reduced.

Researchers have found that the benefits of replacing red meat with plant protein are more significant among 65-year-old men, and the benefits can last up to 20 years.

The analysis included 43,272 men who had no cardiovascular disease or cancer at baseline from a follow-up study of medical professionals in the United States, and were followed up for 1023872 person-years.

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